Kung Pao Salmon with Sweet Potato & Broccoli

Ingredients

1 serving

• salmon200 g
• sweet potato150 g
• broccoli200 g
• cooking oil10 ml
• soy sauce15 ml
• rice vinegar15 ml
• agave syrup5 ml
• garlic1 clove · 5 g
• fresh ginger5 g
• sriracha5 ml
• chili1 pinch · 0.3 g
• crushed peanuts10 g
• scallion5 g

Method

1. 1

   Preheat oven to 190 °C. Roast 150 g cubed sweet potato (15–20 min) and 200 g broccoli (10–15 min).

2. 2

   Meanwhile, sauté 200 g salmon cubes in 1 tbsp oil for 3–5 min.

3. 3

   Prepare the sauce with 1 tbsp soy sauce (15 ml), 1 tbsp rice vinegar (15 ml), 1 tsp agave syrup (5 ml), 1 chopped garlic clove, 1 cm grated ginger, pinch of chili, and 1 tsp sriracha (5 ml). Simmer 2–4 min to thicken.

4. 4

   Combine salmon and veggies in sauce, sprinkle with 10 g crushed peanuts and 5 g chopped scallion.